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Mac and Cheese Balls

Cooking Time: 55 minutes


  • 1 Pack of Perfetto Quick Macaroni
  • 2 tbsp Butter
  • 2 tbsp All-purpose flour
  • 2 cups Milk, warmed plus 2 tablespoons for egg wash
  • 500 g Grated Cheddar
  • 500 g Grated Gouda
  • Salt and freshly ground Black pepper
  • 2 large Eggs
  • 3 cups Bread crumbs
  • Vegetable oil, for frying
  • Marinara, Alfredo sauce, chili flakes or Arabic red chili paste


  • 1.
    Cook the Perfetto Quick Macaroni according to the package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside
  • 2.
    In a saucepan, melt the butter over medium heat
  • 3.
    Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture. Cook until the sauce thickens, about 2 minutes
  • 4.
    Remove from the heat, add the cheeses, and stir until melted and smooth
  • 5.
    Season with salt and pepper to taste
  • 6.
    Pour the above cheese sauce into the Perfetto Quick Macaroni. Pour the mixed cheese and Quick Macaroni into a shallow bowl and refrigerate until cold, at least 2 hours.
  • 7.
    Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
  • 8.
    Beat the eggs and 2 tablespoons milk together to form an egg mix and pour it into a shallow bowl
  • 9.
    Put the breadcrumbs into another shallow bowl
  • 10.
    Remove the mac and cheese balls from the freezer
  • 11.
    Dip the frozen balls into the egg mix then into the breadcrumbs.
  • 12.
    Put the balls back into the freezer until you are ready to fry
  • 13.
    Heat the oil in deep frying pan. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes.
  • 14.
    Plating tips: Serve hot with your favorite Marinara, Alfredo sauce or combination or both for dipping. Or opt for a more oriental taste you can sprinkle chili flakes or serve with the Arabic spicy paste

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